Couscous – All the Benefits of “The Mini Pasta in The World”
Couscous is known as “the smallest pasta in the world”.
Produced by grinding and shaping of semolina, a type of durum wheat. Resembling a kind of cereals, but the way in which the products are actually classified as – pasta and gluten-free.
The homeland of this interesting and somewhat unusual foods is Africa, and the recipes on the manner of its application date back to the 10th century. In most North African countries couscous is a basic foodstuff, and in Morocco, Algeria and Tunisia is recognized as a national dish, which is inevitably consumed Friday night.
Besides being tasty and easy to prepare, couscous is rich in essential nutrients to help maintain good health. It is a rich source of vitamin B complex, which among other things is necessary for the vitality of brain function, maintain energy and immunity, for the production of blood cells and certain hormones. Minerals are present in this African gourmet delicacies are also selenium, calcium, magnesium, iron, copper, zinc, phosphorus and manganese. It also contains thiamin, niacin, riboflavin and pantothenic acid.
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